Amarula Cream will give your truffles that unique and distinct exotic fruit flavour, unforgettable! The Marula Tree is also known as the “Elephant tree,” because our jungle giants gorge themselves on the Marula fruit when it ripens in February-March. And they too never forget the flavour!!
Ingredients
(for approximately 40 truffles)
- 12 ounces best bittersweet chocolate
- ½ cup of heavy double (whipping) cream
- 2 ts granulated instant coffee
- 1 ts hot chocolate powder
- 2 ts Amarula Cream Liqueur
- 1 cup crushed Graham crackers, or chocolate granules
Instructions
- Grate the Chocolate and melt it together with the coffee granules and the cream in a saucepan slowly stirring until melted and blended over low heat.
- Remove from heat and whisk in the Amarula Cream Liqueur.
- Remove mixture to glass or porcelain dish and refrigerate covered until it is thick and fudgy, about 2 to 3 hours.
- Now make small one inch or larger balls by rolling them in the palms of your hands and set aside on waxed paper.
- Roll the balls in the crumbs or chocolate granules and place individually into candy cases. Keep in a sealed container in the fridge at least overnight or until needed.
Source: african-tradition.com
